Beetroot Salad with Chicken Gizzards and Pickled Cucumbers

1. 1 Beetroot≈ $2.50 per kg 60 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Chicken gizzardspack 500 g ≈ $2.20 80 g
4. 4 Pickled cucumberspack 680 g ≈ $3.20 40 g
5. 5 Sunflower oil 8 ml
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the beetroot¹ in its skin for 40–50 minutes until tender (a fork should pierce it easily), cool, and peel.

2. Parboil the chicken³ gizzards in salted water for 60 minutes until tender, then cool.

3. Slice the onion² into half-rings and fry in oil for 3 minutes until golden.

4. Shred the gizzards, beetroot¹, and pickled⁴ cucumbers into thin strips.

5. Mince the garlic⁶ and finely chop the dill⁷.

6. Combine all ingredients in a bowl, add the fried onions² with their oil, season to taste with salt, mix well, and let sit for 10 minutes.